1 stick butter
2 c. light brown sugar
2 eggs
1/2 tsp. salt
1 tsp. cooking soda
1/2 tsp. baking powder
1/2 c. milk (more or less)
3 1/2 c. all-purpose flour
2 tsp. vanilla

DATE FILLING:

1 pack or 2 c. chopped dates
3/4 c. sugar
3/4 c. water

Put in pot and boil together until thickens, stirring often. Remove from fire and add 3/4 cup pecans. Mix well and cool.

Mix the butter and brown sugar and mix well. Stir in all the dry ingredients that have been sifted together alternating with the milk. Mix thoroughly. Then drop by spoonful (I use ice cream spoon) on ungreased cookie sheet. Don't place too close together, as they flatten out. When you have all you can get on cookie sheet, put about 1/2 teaspoonful of the filling on top of each cookie, then go back and cover each cookie with enough dough to make sure the filling is covered. Use your fingers to kind of swirl the dough around. Bake in 375 degree oven for 12-15 minutes. Remove immediately when done.